Nippy Pork Chop Platter

Farm Journal's Country Cookbook, 1959

1 hour — 6 Servings Print RecipeEmail Recipe

Ingredients

6		lean pork chops (3/4" thick)
		prepared mustard
1⁄4	cup	flour
1	teaspoon	salt
1⁄4	teaspoon	pepper
2	tablespoon	melted fat
10 1⁄2	ounce	canned condensed chicken rice soup

Spread pork chops with thin coating of mustard.

Combine flour, salt and pepper in paper bag; shake chops in bag to coat with flour, then brown in melted fat in heavy skillet.

Place chops in baking dish; cover with soup. Cover; bake in moderate oven (350F) 40 minutes.